Recipe: Chocolate Shell and Speculoos Mousse

1 In a double boiler, in a small bowl melt 3.5 oz (100g) of chocolate shavings as quickly as possible, then remove from heat and add the remaining 1.75 oz (50g) and smooth with a whisk.

2 Using a brush, apply a layer of chocolate inside your half domes then place them flat in the freezer for 5 minutes. Remove them and apply a second fairly thick layer (finish the chocolate) and return to the fridge.

3 In a small mixer, pour your very cold cream and turn until you obtain a ribbon, then add the powdered sugar and continue until you obtain a smooth mousse then transfer to a large bowl, incorporate your crumbled speculoos with a spatula by lifting and aerating it then return to the fridge.

4 At the time of serving, on your work surface, unmold your chocolate shells then fill them with speculoos mousse.

5 With a small trowel or an iron spatula place your domes in the middle of each plate and decorate according to your taste and desires.